Peach Sorbet

Preparation

1. STEP 1 OF 10

   First, put the sugar in a saucepan and slowly dilute it with a glass of water

2. STEP 2 OF 10

   Transfer the container to the heat and cook the syrup until large bubbles form on the surface: at this point remove it from the heat and let it cool

3. STEP 3 OF 10

   Bring water to a boil in a pot, then turn off the heat and immerse the peaches for a few minutes in the hot water (this step will make peeling easier)

4. STEP 4 OF 10

   Then remove the skins from the fruits, cut them into wedges (remove the pits) and place them in a bowl, spraying them with lemon juice to prevent them from browning

5. STEP 5 OF 10

   Once that is done, transfer the peaches to the blender and reduce them to a puree; pour this into the bowl used previously and gradually add the now cold sugar syrup, stirring continuously

6. STEP 6 OF 10

   Then divide the mixture into ice cube trays with the appropriate dividers and place them in the freezer for at least 3 hours

7. STEP 7 OF 10

   After this time, take the trays out of the freezer and divide the sorbet into 'squares' collecting it in a bowl

8. STEP 8 OF 10

   Then place the squares in the blender and run the appliance at maximum speed until the sorbet is back to a cream; this process will help make it less watery and creamier

9. STEP 9 OF 10

   Finally, put the cream obtained in a container and place it in the freezer for another 30 minutes so that it solidifies a little

10. STEP 10 OF 10

    Serve the sorbet in individual cups after shaping it into balls with the appropriate utensil

General Information

Analysis

Macronutrients (100 gr)